Salads
Slata Libiya (Libyan Mixed Salad with Tuna and Egg)
Ingredients
- 2 tomatoes, diced
- 1 cucumber, diced
- 1 small onion, thinly sliced
- 150 g (5 oz) canned tuna, drained
- 2 hard-boiled eggs, quartered
- 50 g (0.33 cup) pitted black olives
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 0.5 tsp dried oregano
- Salt and pepper, to taste
Method
- Combine the diced tomatoes, cucumber and onion in a large bowl.
- Flake the tuna over the vegetables and scatter the olives on top.
- Whisk together olive oil, lemon juice, oregano, salt and pepper, then pour over the salad and toss gently.
- Arrange the hard-boiled egg quarters on top just before serving.
Introduction: Slata Libiya is the everyday mixed salad found on Libyan tables, combining crisp vegetables with tuna, olives and hard-boiled egg in a simple lemon and olive oil dressing.
Cultural Background: Slata Libiya is the everyday mixed salad found on Libyan tables, combining crisp vegetables with tuna, olives and hard-boiled egg in a simple lemon and olive oil dressing. Reflecting Libya's Mediterranean coastline and Italian-influenced pantry staples, it is a light dish often served alongside bread as a starter or a simple lunch.
Tips: Add the dressing just before serving to keep the vegetables crisp. Good quality olive oil makes a noticeable difference in this simple salad.
Variations: Some versions include boiled potato chunks or a spoonful of harissa-spiced oil drizzled on top.
Storage: Best eaten fresh; can be refrigerated undressed for up to 1 day.
Reheating: Not applicable – served cold.
FAQs:
Q: Can I use fresh tuna instead of canned?
A: Yes, use grilled or pan-seared fresh tuna, flaked, for a fresher take.
Q: Is this salad served as a starter or side?
A: Both – it's flexible enough for a light lunch or as part of a larger spread.
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